Ham and Potato soup

8-10 potatoes, peeled and cut in bite sized chunks 

cubed ham  

chicken broth Or water Or mixture of both 

1-2 quarts heavy cream  

salt and pepper 

Grated cheddar cheese  

* Velvetta cheese (optional)

Using just enough liquid to cover, boil potatoes until almost tender but not quite done. After you add the other ingredients you can cook to your preferred doneness. Don’t cook potatoes too long or they will get mushy. Turn heat down. Add salt, pepper, ham, chicken broth and cream. Simmer 20 minutes. Do not allow to come to a boil or get too hot because cream will curdle. Thicken with flour thinned with water. (Be sure and add hot liquid from the soup to the flour and water mixture in a small bowl. This will heat the flour mixture and prevent it from forming clumps when added to the soup. Pour flour mixture slowly into the soup in the pot as you continually stir. It will thicken more as it stands.) Serve with grated cheese. *I usually add velvetta cheese with the cream and melt it thoroughly when I make the soup for Maca. It makes it even more creamy and adds more flavor because I don’t use chicken broth when I make it for her. Maca-You can delete adding the ham to make the potato soup that you like.